KNOCKOFF LEVAIN BAKERY DARK CHOCOLATE PEANUT BUTTER CHIP COOKIES

And yes, I am a copy-cat. But the Levain Bakery knockoff cookies I have made so far are all the best in class as far as I’m concerned. (And isn’t it really just all about me?) Of course, it is! (Believe me, excluding various recipes for adult beverages which Mr. C. happens to like that I wouldn’t drink even if I could replace some of the jerks in Washington DC with intelligent, well informed, capable people of my choice, I would never consider posting recipes for dishes I don’t like myself and hope to enjoy again in the future!) So, yes absolutely – it’s really just all about me! And these cookies are the best chocolate peanut butter cookies I have ever tasted!

Anyway, just trust me. These cookies are amazing, and very easy to build. Of course, you must love chocolate and peanut butter. And in combination. But then if you didn’t like this terrific duo, you wouldn’t be reading this recipe to begin with. So, never mind. The only thing left to say is – make these ASAP.

I made a batch for the trailer trip we just completed, and they were a smashing success. The smashing primarily happening because, for the trip, I stored them in a gallon freezer bag. Not my best idea. So, I certainly would not recommend that you store them the same way. A nice sturdy box like airtight container would have been such a better choice. In the bag they became a bit crumbled while riding in the microwave. (One of the areas in our trailer used for storage until such time as the original purpose is required.) But Mr. C. assures me the crumbs were wonderful on ice cream. (I wasn’t offered a taste, so I only have his word on the subject. Ahem. But I trust his judgement, so I’ll take his word for it. This time!)

Anyway – make these cookies, you will be glad you did.

As always, take joy in whatever you are doing. We have such a short time on earth, and then, well who knows? If there is a heaven, and I sincerely hope there is, I plan to bake and eat cookies every day. (I’ve heard you can’t gain weight in heaven.) So, I figure I had better have a few great recipes, like this one, memorized for all eternity. Because my plan is to make and eat these babies on a regular basis. (My idea of heaven!)

Peace and love to all.    

1 c. (2 sticks) cold unsalted butter, cut into small cubes

1 c. brown sugar

½ c. granulated sugar

2 lg. eggs 

1 tsp. vanilla

½ c. good dark cocoa powder

1 c. cake flour, fluffed 

1½ c. unbleached all-purpose flour, fluffed

1 tsp. cornstarch

¾ tsp. baking soda

1 tsp. coarse sea salt

1½ c. peanut butter chips (I use a 10-oz. pkg. Reese’s Peanut Butter Chips)

Place the butter, brown sugar, and granulated sugar in the bowl of your stand mixer. Using the paddle attachment, beat the butter and sugars on medium low speed until smooth and completely blended, about 4 minutes. Add the eggs and vanilla. Beat just until the eggs are incorporated with the butter/sugar mixture.

In a small mixing bowl, whisk the cocoa powder, cake flour, all-purpose flour, cornstarch, baking soda, and salt together. Add to the wet ingredients and mix only until combined. Add the peanut butter chips, and again, mix only until combined. Chill the dough for 10 minutes.

Divide the dough into 16 equal parts, about 3-ounces each, or as equally portioned as possible. I cheat. I slightly round the dough in my #16 (¼ cup) ice cream scoop. (My scoop has a green handle.)

Drop dough onto parchment paper or silicone mat lined baking pans about 3 inches apart. (I use three half sheet (roughly 18 x 13-inch) baking pans. Six cookies on sheets 1 & 2. Four cookies on sheet number 3.) Refrigerate for about an hour. (To make life easier on myself, and because I don’t have room in my refrigerator for 3 sheet pans, I plop the balls of dough close together on one of the parchment paper lined pans. Then I refrigerate the whole mess. When I’m ready to bake the little darlings, I take 6 from the fridge and place on another of the parchment paper lined baking sheets. The others dough balls I just leave in the fridge until I am ready to bake them off.)  

Press down ever so gently on the top of each cookie before baking in a pre-heated 400-degree oven for 9-11 minutes or until the top looks set. The inside will still feel quite soft or under-baked. That’s exactly what you want.

Remove from oven and let the cookies rest for at least 10 minutes before transferring to a wire rack to cool completely.

Store in an airtight container at room temperature.